Vegetable Stuffed Sole - cooking recipe

Ingredients

1/4 cup butter or 1/4 cup margarine, melted
1/2 cup fresh breadcrumb
1/4 medium red pepper, chopped
1 carrot, shredded
1/2 stalk celery, chopped
2 tablespoons chopped parsley or 2 tablespoons cilantro
1/4 teaspoon cayenne
1/8 teaspoon paprika
1/4 teaspoon salt
1 tablespoon lemon juice
8 sole fillets
1/4 cup dry white wine
4 lemon slices

Preparation

Combine all ingredients except fish, wine, and lemon slices.
Place 4 fillets in a greased baking dish and spread 1/4 c.
filling on each fillet.
Place remaining fillets over filling.
Pour wine over fillets.
Cover and bake at 375 for 20 minutes.
Uncover, place lemon slices over each fillet.
Bake 5 more minutes.